March Madness inspires basketball-themed party food

Joan HuffFood Writer

Published 12:44 pm, Tuesday, March 8, 2011

Have you ever wondered why they call the NCAA Men's Division I Basketball Championship "March Madness?"

The name comes from an annual tournament of Illinois high school boys' basketball teams sponsored by the Illinois High School Association. It grew from a small tournament in 1908 to an event with more than 900 teams competing by the 1930s. The term was made popular by Henry Porter, editor of the IHSA's magazine in 1939, who used it to describe the tournament. The name stuck and is now a registered trademark held jointly by the NCAA and the IHSA.

Wherever the name came from, many of us know March Madness as another time to get together with friends and enjoy basketball and some delicious cooking. Finger foods and small items are perfect for this type of party and will allow the cook to join the party and not be stuck in the kitchen.

Keeping with the sports theme, try to have at least one dish that is a ball-shaped, such as the meatball pops. Be sure to soak the skewers before cooking with them. For dessert, try one of the basketball-shaped desserts, such as the basketball cake or sour cream cutout cookies decorated with orange and black frosting.

Heat olive oil in a medium saucepan. Add chopped onion; cook 3 to 5 minutes or until tender, stirring occasionally. Add tomato sauce, tomato paste, mustard, Worcestershire sauce and honey. Bring to a boil and reduce heat. Simmer, uncovered, about 4 minutes or until desired consistency. Season to taste with salt and pepper. Add shredded chicken to sauce and stir frequently until chicken is heated through. Spoon onto the bottom half of a bun and top with slice of Pepper Jack cheese, pineapple slice, red onion and green chiles.

Southwestern Layered Bean Dip

From EatingWell, January/February 2007

1 16-ounce can nonfat refried beans, preferably spicy

1 15-ounce can black beans, rinsed

4 scallions, sliced

1/2 cup prepared salsa

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 cup pickled jalapeno slices, chopped

1 cup shredded Monterey Jack or Cheddar cheese

1/2 cup reduced-fat sour cream

1 1/2 cups chopped romaine lettuce

1 medium tomato, chopped

1 medium avocado, chopped

1/2 cup canned sliced black olives, (optional)

Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapenos in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese. Microwave on high until cheese is melted and beans are hot, 3 to 5 minutes. Spread sour cream evenly over the hot bean mixture, and then scatter with lettuce, tomato, avocado and olives.

In a small bowl, combine the lemon juice, mayonnaise and salt. Toss with the chicken, celery and almonds in a medium bowl. Serve on mini slider rolls.

Basketball Cake

From Taste of Home, 2010

1 (18 1/2 -ounce) chocolate cake mix

1 1/2 cups vanilla frosting

Orange paste food coloring

4 pieces black shoestring licorice

Prepare cake batter according to package directions. Pour into a greased and floured 2 1/2-quart ovenproof bowl. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from bowl to a wire rack to cool completely. In a small bowl, combine frosting and food coloring. Place cake on a serving plate. Spread with frosting. Gently press a meat mallet (that has dimples) into frosting so texture resembles a basketball. For seams, gently press licorice into frosting.